Apr 122013

Easy Crispy Chicken Nuggets | My Little Gourmet

I’ve been searching for a delicious, yet easy chicken nuggets recipe for a long time. Chicken nuggets are a staple childhood food (at least they were for me) and I didn’t want to deny Arik of these delicious little things, but I also didn’t want to serve him some pre-made frozen version. Unfortunately, all the recipes I was finding required me to coat each little nugget in flour, egg, and breading and then fry them in a pan, which as most of you parents know, is pretty impossible to do when you’ve got a hungry toddler hanging out in the kitchen.

Easy Crispy Chicken Nuggets | My Little Gourmet

Easy Crispy Chicken Nuggets | My Little Gourmet

Then I found this little gem of a recipe. It requires only 4 ingredients and promised no elaborate breading of the chicken nuggets. I was sold, and tried it out immediately. It truly is a really easy recipe, which all three of us loved. You just simply put the cut up chicken and some red pesto in a bowl and mix. Then you toss that chicken in a freezer bag with crushed cornflakes and shake. Lastly, you place the nuggets on a cookie sheet and bake…so easy, and more importantly, a lot less messy than breading and frying. The other great thing about the recipe, is that you can easily freeze the uncooked breaded nuggets and save them for a busy weeknight.

Easy Crispy Chicken Nuggets | My Little Gourmet

I personally find, that the red pesto provides enough seasoning for the nuggets (especially since I am cooking for a 21 month old), but if you prefer a little kick to your nuggets you can season the crushed cornflake mixture however you desire. The original recipe calls for breadcrumbs instead of cornflakes. I went ahead and tried regular breadcrumbs, panko breading, and cornflakes and in the end cornflakes were a clear winner with all three of us. I served them with oven-baked potato wedges and green beans….and of course, ketchup.

Easy Crispy Chicken Nuggets | My Little Gourmet

5.0 from 1 reviews
Easy Crispy Chicken Nuggets
Prep time
Cook time
Total time
Serves: 3
  • 2 skinless boneless chicken breast, cut into small cubes
  • 3 tablespoons red pesto
  • 2-3 handfuls cornflakes, crushed into small pieces
  • 2-3 tablespoons olive oil
  1. Preheat the oven to 400℉/200℃.
  2. Place the cubed chicken pieces in a bowl, add the pesto, and mix together until all pieces are covered.
  3. Pour the oil onto a shallow baking tray, just enough to cover it, and place in the oven for 5 minutes.
  4. Put the cornflakes in a freezer bag, crush them into small pieces, and add the chicken in small batches. Shake each batch around until each piece is coated with cornflakes.
  5. Place the chicken nuggets onto the heated greased baking tray so that no pieces are touching each other and bake in the oven for 10-15 minutes or until golden brown.
*Breadcrumbs or panko can be used in place of cornflakes. *If you are wanting to pre-make these and freeze them, then once the nuggets are coated, place them on a baking sheet (not touching each other) and put them in the freezer. When they are frozen solid, place them in a container or freezer bag and store in freezer until ready to bake.
Recipe adapted from BBC Good Food.
 Posted by at 14:00

Ham and Pea Pasta in “Tomato Sauce”

 Main Dishes  Comments Off on Ham and Pea Pasta in “Tomato Sauce”
Oct 262012

Ham and pea pasta made with a vegetable-based tomato sauce

So, I don’t know if you guys have a similar issue, but when I can’t think of anything to make for dinner or am just too lazy, I make pasta. And when I am feeling REALLY lazy I make pasta with plain old tomato sauce. (Horrible, I know, don’t judge me… :)) I’ve run into this issue a lot less often since starting my search for new kids recipes. I’ve come to the realization that even a plain old tomato sauce can be dressed up a little.

Ham and pea pasta with vegetable-based tomato sauce

And, since next week is Halloween I thought what perfect timing to give you a ‘dressed up’ tomato sauce. No, of course this will not be my only mention of Halloween before the big day. As a part American living in Germany I feel it my duty to give this holiday a little more of a mention than that. So, I will be posting a little extra something on Sunday, which will be solely dedicated to Halloween…

Until then, have fun playing dress-up with your pasta!

Ham and pea pasta made with a vegetable-based tomato sauce

Ham and Pea Pasta in "Tomato Sauce"
Prep time
Cook time
Total time
Serves: 6
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 2 carrots, grated
  • 1 celery stalk, chopped
  • 28 oz./800g can of chopped tomatoes
  • 2 bay leaves
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 14 oz./400g of pasta (I use fusilli or penne, but anything will work)
  • ½ cup/120ml cream
  • 5 oz./150g cooked ham, diced
  • 1⅓ cup/150g peas, frozen
  • salt and pepper
  • parmesan cheese
  1. Heat the olive oil in a large pot and saute the onion and garlic until transluscent, about 2-3 minutes.
  2. Add the carrot and celery, season with salt and pepper, and saute another 5-6 minutes.
  3. Pour in the tomatoes, as well as, bay leaves and herbs, cover and let simmer for about 60 minutes or until the veggies are soft.
  4. Cook the pasta according to the package instructions and drain well.
  5. Remove bay leaves and puree the sauce.
  6. Stir in cream, ham, and peas, and allow the sauce to heat up without bringing it back to a boil. Season with salt and pepper if needed and toss the cooked pasta with the sauce.
  7. Top each serving with some parmesan cheese.


 Posted by at 13:42

Green Eggs and Ham

 Breakfast  Comments Off on Green Eggs and Ham
Oct 182012

“I do so like green eggs and ham!
Thank you!
Thank you,

Green eggs and ham made with spinach

We all know them and grew up with them…Dr. Seuss Books are classic children’s books that in my son’s opinion never get old. 😉 Green Eggs and Ham is no exception to that statement.  Arik loves listening to this story and when I told him we were going to actually eat some green eggs and ham for breakfast he almost lost it.  He ended up asking for thirds, so this recipe has now become a regular one on our weekends

Even if your kids don’t know this story, green eggs are always fun to eat and a great way to get some spinach into their bellies! Enjoy and have fun reading with your kids!


Green Eggs and Ham
Prep time
Cook time
Total time
Serves: 4
  • 3 teaspoons butter
  • 4 slices of ham
  • 1 pound of spinach (fresh or frozen)
  • 3 tablespoons milk
  • 6 eggs
  • salt
  • pepper
  • parmesan cheese
  1. Melt 1 teaspoon of butter in a skillet and add the spinach. Cook stirring often until the spinach wilts. Then add the milk and allow to cook for another 2 to 3 minutes. Puree the spinach and set aside to cool.
  2. Melt 1 teaspoon of butter in the same skillet and cook the ham about a minute per side and set in a pre-warmed oven to keep warm.
  3. In a large bowl, whisk together the eggs, puree, salt and pepper.
  4. Melt the rest of the butter in the skillet and add the egg mixture. Cook, stirring occasionally for about 3 to 4 minutes.
  5. Serve with some parmesan cheese sprinkled on top if you like.



 Posted by at 12:08